Roasted Carrots and Cippolini Onions
This recipe comes courtesy of the food network. It’s simple and delicious.
1 lb cippolini onions, ends trimmed and peeled. Halve larger onions
2 lbs baby carrots
2 Tablespoons canola oil
1 Tablespoon butter, melted
¼ Cups white wine
¼ Cups chicken or vegetable stock
Salt and coarsely ground black pepper
2 Tablespoons chopped fresh Italian parsley leaves
Preheat oven to 400°F.
On a sheet tray, toss onions and carrots with oil, butter, wine and stock.
Season with salt and pepper.
Roast until golden and carmelized, about 25 to 30 minutes.
Toss in a shallow serving bowl, and garnish with parsley leaves.